Peach Roasted Salmon Recipe

There’s something magical about the combination of sweet, tangy, and savory flavors, and this peach roasted salmon is a shining example. It’s elegant yet approachable, making it just as perfect for a weeknight dinner as it is for impressing guests. The naturally juicy peaches and rich, buttery salmon create a harmony of flavors that feels indulgent but is surprisingly easy to whip up. The best part? Most of the magic happens in just one skillet, making cleanup a breeze.

this RECIPE

How this dish became a family favorite

I remember the first time I experimented with peaches and salmon together. It was mid-summer, and my fridge had a bounty of ripe peaches that I didn’t want to waste. I’d already planned on making salmon for dinner, and it occurred to me—why not bring the two together? I threw together a quick marinade with peach preserves as the base, and the result was nothing short of spectacular. The way the salmon absorbed the sticky sweetness, with just a bit of heat from red pepper flakes, was pure bliss. Every time I make this recipe now, I’m transported back to that summer evening, the golden sunset streaming through the window as the kitchen filled with the aroma of caramelized peaches and savory salmon.

A brief look at the magic of salmon and peaches

The idea of pairing seafood with fruit isn’t new—it’s been a favorite in cuisines around the world for centuries. But the combination of salmon and peaches is uniquely delightful. Salmon, with its rich and fatty profile, balances perfectly with the sweet and slightly tart flavor of peaches. This pairing highlights the natural flavors of each ingredient, creating a dish that feels light yet deeply satisfying. While peaches are typically associated with desserts, their versatility in savory dishes like this one might just surprise you.

Let’s talk ingredients: a balance of sweet and savory

The beauty of this recipe lies in its simplicity, but that doesn’t mean every ingredient isn’t pulling its weight.

• Peach preserves: These are the heart of the marinade, giving the dish its signature sweetness. Can’t find peach preserves? Apricot preserves work beautifully as a substitute. Just be sure to choose a variety with minimal added sugar for a natural fruit flavor.
• Salmon filets: Skin-on salmon is ideal for this recipe because the skin crisps up beautifully during the searing process, adding texture and flavor. If skin-on isn’t your preference, skinless works too—just handle it gently to prevent breaking.
• Peaches: Fresh, ripe peaches add a bright and juicy element to the dish. If peaches aren’t in season, nectarines or even plums make great alternatives.
• Garlic: A little garlic adds a savory undertone, balancing the sweetness of the peaches.
• Red pepper flakes: These bring just a hint of heat—totally optional if you prefer a milder flavor.

Kitchen gear: what you need (and what you can skip)

You won’t need any fancy gadgets for this recipe, which is part of its charm. Here’s what you should have on hand:

• Medium oven-safe skillet: This is the MVP for this recipe, as it transitions seamlessly from stovetop to oven. If you don’t have one, a baking dish will work for the oven step—just transfer the seared salmon and peaches to it.
• Tongs or fish spatula: These make flipping the salmon much easier and less likely to result in breakage.
• Resealable bag: For marinating the salmon. If you prefer not to use plastic, a shallow dish with a lid works just as well.

Step-by-step: my foolproof method for peach roasted salmon

1. Make the marinade

In a medium bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, mustard, garlic, kosher salt, black pepper, and red pepper flakes. It’s amazing how just a few pantry staples can create such a flavorful marinade! Be sure to reserve half of the marinade for later—it’ll become the sauce that ties the whole dish together.

2. Marinate the salmon

Place the salmon fillets in a resealable plastic bag and pour in half the marinade. Seal the bag and massage it gently to coat the salmon evenly. Pop it into the fridge for at least 30 minutes (or up to an hour, if you have time).

3. Sear the salmon

Heat a medium oven-safe skillet over medium-high heat and add a little olive oil. Once the oil is shimmering, place the salmon fillets in the skillet skin side up. Sear them for 2-3 minutes until golden brown. (Pro tip: Don’t move the salmon while it’s searing—it’ll release easily from the pan once it’s ready to flip!)

4. Add peaches and finish on the stovetop

Flip the salmon so the skin side is down. Add the peach slices to the skillet, nestling them around the salmon. Let everything cook for another 2-3 minutes, letting the peaches soften slightly and the salmon skin crisp up.

5. Bake to perfection

Pour the reserved marinade over the salmon and peaches, ensuring everything is evenly coated. Transfer the skillet to your preheated oven and bake for 12-15 minutes, checking for doneness at the 12-minute mark. The salmon should flake easily with a fork, and the internal temperature should be 145°F.

6. Garnish and serve

Remove the skillet from the oven and sprinkle fresh parsley over the top for a pop of color and herbaceous flavor. Serve immediately and prepare for compliments!

Variations to try (because who doesn’t love options?)

• Gluten-free twist: Swap the soy sauce for tamari or coconut aminos to make this recipe completely gluten-free.
• Low-sugar version: Use a no-sugar-added peach preserve or make your own by simmering fresh peaches with a touch of honey.
• Vegan alternative: Replace the salmon with firm tofu steaks or cauliflower steaks. You’ll still get that amazing sweet and savory glaze!
• Seasonal swap: In fall, use apples or pears in place of peaches for a cozy, autumnal vibe.
• International flair: Add a splash of sesame oil and a sprinkle of toasted sesame seeds for an Asian-inspired twist, or try smoked paprika and fresh cilantro for a Spanish vibe.

How to serve peach roasted salmon in style

This dish deserves to be the centerpiece of your meal. Serve it over fluffy jasmine rice or a bed of quinoa to soak up the marinade’s sweet and tangy juices. A crisp, fresh side salad with arugula, goat cheese, and candied pecans pairs beautifully. Garnish the salmon with extra parsley and thinly sliced lemon for an elegant touch.

Perfect beverage pairings

A meal this vibrant calls for drinks that are just as refreshing. Try a sparkling peach iced tea to complement the sweetness of the dish, or a mint lemonade for a zesty contrast. For something warm, a light green tea with a hint of honey works wonderfully.

Storing leftovers and reheating like a pro

If you have leftovers (though that’s a big “if”), store them in an airtight container in the fridge for up to 2 days. Reheat the salmon gently in a skillet over low heat, adding a splash of water or extra marinade to prevent drying out. Alternatively, microwave it in 30-second increments, covered, until just warmed through.

Adjusting for more (or fewer) servings

This recipe serves four, but it’s easy to scale up or down. For fewer servings, cut the marinade recipe in half and use smaller fillets. For a crowd, double the ingredients and bake the salmon on a sheet pan instead of a skillet to fit more fillets. Just keep an eye on cooking times when scaling.

Troubleshooting tips for a flawless dish

• If your salmon is sticking to the pan, it likely needs more time to sear before flipping. Be patient!
• Overcooked salmon can be dry, so use a meat thermometer to check for doneness.
• If the sauce is too sweet for your taste, add a squeeze of lemon juice to balance it out.

Ready to try it yourself?

This peach roasted salmon is one of those recipes that’s guaranteed to become a regular in your rotation. It’s simple enough for a weeknight but special enough for entertaining—and the flavors are truly unforgettable. Give it a try, and don’t be afraid to put your own spin on it. I can’t wait to hear how it turns out for you!

FAQs

1. Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely in the fridge before marinating.

2. What if I don’t have an oven-safe skillet?
No problem—sear the salmon in a regular skillet, then transfer it to a baking dish before adding the marinade and peaches.

3. Can I make the marinade ahead of time?
Yes, the marinade can be made up to 2 days in advance and stored in the fridge. Just give it a good stir before using.

4. What’s the best way to tell if the salmon is done?
The salmon should flake easily with a fork and have an internal temperature of 145°F.

5. What other fruits can I use if peaches aren’t in season?
Nectarines, plums, or even mango slices work beautifully in this recipe.

Print